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Lee Harrelson; Jan Gautro Photo by: Lee Harrelson; Jan Gautro

Pork Chops Stuffed with Feta and Spinach

These Greek-inspired spinach- and feta cheese-stuffed pork chops have earned rave reviews from our users.

Cooking Light APRIL 2007

  • Yield: 4 servings (serving size: 1 pork chop)

Ingredients

  • Cooking spray
  • 4 garlic cloves, minced and divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 5 sun-dried tomatoes, packed without oil, diced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
  • 1/2 teaspoon grated lemon rind
  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano

Preparation

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 33%
  • Fat: 8.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 32.1g
  • Carbohydrate: 7.2g
  • Fiber: 2.8g
  • Cholesterol: 73mg
  • Iron: 2.5mg
  • Sodium: 640mg
  • Calcium: 186mg
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Pork Chops Stuffed with Feta and Spinach recipe

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